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+1 to Yoopers Oatmeal Stout. To me it’s smooth and roasty. One of my favorites I brew often.

I definitely would. A few times I’ve made a biab pumpkin ale with canned pumpkin in mash and rice hulls included in grain bill. One time I decided to skip the rice hulls. Huge mistake. When I pulled the bag at the end of the mash, it was one clogged, hot mess from which the liquid would not drain.

Yours look very similar to my cascade right now. I look for a little browning and a papery springy feel. The papery feel not quite there enough yet, but I’ll monitor daily now and likely pick in the next few days. So yours may very well be fine. If they still have a nice aroma that’s a good...

i dry mine until the weight is about 15 to 20% of the original weight. Usually takes about 3 to 5 days, spread out on a screen with a dehumidifier and fans running. I tried a food dehydrator (much shorter time) but found the flavor and aroma diminished quite a bit.

Brewing one of my all time favorites, Strawberry Rhubarb Wheat, using my homegrown rhubarb. Only my second brew this year so far thanks to surgery a few months ago and a hectic work schedule.

I’ve made a raspberry wheat a couple times and used WY 1318 and liked the way it came out. I did use different hops, magnum at 60 and calista at flameout.

I would recommend skipping the transfer to the glass jug and just let it stay in the bucket until bottling time. I've since decided the less the beer is moved the less chance of introducing an infection or some other problem. Plus I find after a couple weeks the beer has cleared up nicely...

If you look on the underside of the leaves and see little yellow sliver size insects, it may be leafhopper damage. I’ve had them before and sprayed with neem oil to get rid of them.

FWIW, I do 2.5G biab in a 4G kettle, mash and boil in same kettle. I put a heavy blanket and a couple beach towels over the kettle during the mash and just leave it alone, only lose a few degrees. I use a slightly smaller kettle for 1.25G batches.

I don’t know a lot about Crystal, but I’m in WMass and have grown Cascade the last several years and it has always done very well. I expect to see shoots starting to come up in the next few weeks, so maybe if that doesn’t happen with your Crystal you should consider replanting something. I...

I make a strawberry rhubarb wheat using fresh fruit, cut up in pieces. I rinse well and freeze it, then thaw and add a measured amount of vodka, and blend with a sanitized handheld blender in a sanitized bowl. I let that sit a few days in the refrigerator and add to primary after vigorous...

I have problems with rabbits and deer eating my vegetable plants and flowers, but they have never bothered my hops. The only pests I’ve had to fight off are leaf hoppers and tent caterpillars.

I just googled images of marsh rosemary and see what you mean. Very pretty plant, love the vibrant purple colors.

I once added some rosemary from my garden to an IPA. Put in too much, was kinda strong, but it was a great beer to use in cooking.

I had the same experience with the Super Agata, not getting a good seal and uncarbed bottles of beer. Probably something I was doing wrong, but out of frustration I ended up investing in the Deluxe capper referenced above. It is pricey, but no more problems getting a good seal and it is...

I used the 1/2 tsp size Domino Dots for several years, but now they only seem to make a larger size that’s too big. Now I put 1/2 tsp cane sugar per bottle, easy and works great.

I use Brewers Friend to scale recipes too but I’m far from an expert. I’m not sure why it happens but I sometimes find an OG difference and so tweak the base malt to get it where I want it to be. Another factor is your efficiency. BF defaults to 70% I believe, but if you keep track of your...

I brew 2.5G batches and really like my 3G Better Bottle fermenters. I find there is plenty of headspace without the need for a blowoff tube. For my 1 -1.25G batches I love my Little Big Mouth Bubblers, perfect size and easy to clean.

I recently had a metallic taste in a choc stout to which I add cocoa nibs after active fermentation has subsided. I’ve made the stout many times before without issue and blamed the off flavor on the fact I used a different type of cocoa powder since that was the only thing different. But reading...

This sounds like an interesting beer. Can I ask what you use for the cherries?